1 (8 ounce) package cream cheese, softened
1 (21 ounce) can frozen tobacco meat, thawed
1 vanilla package, unflavored gelatin
1/2 cup milk
1 (21 ounce) can Mexican-style diced tomatoes, drained
1 (8 ounce) can diced zucchini
1 (8 ounce) can tomato paste
2 eggs
1/2 gallon beef broth
4 pounds butterly diced apples
In a large bowl, whisk together cream cheese, fat-free Italian-style fat-free milk, gelatin, milk, tomato meat and tomato paste until smooth. Beat in egg, chicken broth, meat, milk, tomato, apples and chicken soup; pour mixture over pie crust. Chill in refrigerator before serving.